The FoodSaver Experiment

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Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now KZbin Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America.
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[@gibbie144]

The foodsaver marination is supposed to be quick. Of course they tasted the same. Foodsaver is supposed to do in 10-30min what a ziploc takes all night to do. The real test would be a 30min foodsaver to an overnight ziploc

[@phillip5187]

The best test would have been 30-minute vacuum sealer and 30 minute zip lock

[@okiebbq2536]

We use ziploc bags but we do this. Fill the sink with water. Put the meat in the ziploc and without squeezing the bag go ahead and seal the zip till its almost close but leave the corner unzipped. Hold the bag under the water excepte corner hole then when all the air is out go ahead and seal the corner. The water pushes out all the air and looks like its vacuum wrapped.

[@topflightlife8793]

For anyone that may be curious here is the difference. When you marinate in a vacuum-sealed bag it does not take 24 hours. The reason being is that when the air is pulled from the bag it expands the fibers of the meat which make the marinade penetrate deeper and faster than it would and just the regular Ziploc bag. Therefore marinating in a vacuum seal bag would only take 30 minutes to 1 hour at the most.

[@convincedquaker]

Incorrect

[@topflightlife8793]

Sorry buddy but I got a freezer full of vacuum sealed meat and I do it almost every other weekend. Your opinion is incorrect. Obviously you've never tried it.

[@topflightlife8793]

I also saw your other comments so now I know that you've never done it vacuum sealed meat last for up to 3 years I have steaks in my freezer from a year and a half ago that are still maintaining freshness next time you try to correct someone why don't you take the time to test your imaginary Theory out.

[@Lovehandle1339]

The whole idea of vacuuming meat with marinade is to expedite the entry of marinade into the meat fibers for few short hours (3-4 hours). If you are going to marinade vacuumed bag for 24 hours then you are defeating it's purpose , might as well use it the zip lock method.

[@KoRL12]

There's still air in the vacuum sealed one. The two bags were identical

[@robmorris7667]

if you want to vac wet stuff put it in the freezer for an hour first then you can vac seal it

[@1Dizzeedon]

The vacuum is supposed to work in 30 minutes though I call foul!

[@ericisoutdoors]

Do the same experiment over the span of one hour versus a 24 hour wait. I think the magic of the vacuum sealer will be the speed that the marinade injects into the meat under vacuum.

[@fidelty2427]

You would be correct. The vacuum sealed one will absorb the marinade much quicker.

[@MarilynNeilson]

Have been using the FoodSaver for years. Went through a few, but each one works better than the previous one. Can't imagine running a household without one of these wonderful gadgets!!!

[@helenfitch3440]

They certainly are fun gadgets. One day of chopping and slicing and that's it you have almost a months meal prep.

[@Michael-sf9st]

You should've folded up some paper towels about an inch or less wide the length of the foodsaver bag and placed it in the bag at the top just before the appliance or the sealing element, it would've sealed much better and prevented the liquid from preventing the seal, it's a trick that works everytime. Your vaccuum seal wasn't really vaccuumed very much, it was basically just sealed.

[@noeffinway417]

Marinating in the bag test should have been done 2 ways. 1 hour after marinating and 24 hours after marinating. I have found marinating with vac sealer drastically decreased time needed to marinate, but it could not be revealed with your 24 hour test alone. 24 hours was long enough for it to be marinated thoroughly regardless of packaging.

[@alf3553]

If your going to put the food in the freezer anyway. The best way to vacuum seal something "wet" is to make the bag, add the food then freeze it. After it's frozen than vacuum bag it. For camping trips I have grilled some chicken put it in a bag with a bit of your favourite BBQ sauce and freeze it - vacuum it and at camp just throw it in some boiling water. Bringing it frozen and keeping it on ice it will easily keep for two or three days.

[@johnwagnon5]

24 hours is no test. Vacuum saver is for the freezer.

[@dumpsterman1040]

What I do with a wet marinade as lay a paper towel inside the bag across the top folded a few times to make a one-inch strip this will dam up the liquid so don't get sucked into the vacuum works great you get a better vacuum seal nice and tight

[@cookingwithjackshow]

than you. That is the tip I was hopping for.

[@mattbuffone8787]

It does make a difference cause if it was seal the vacuum seal would forces the marinade into the the meat but since it wasn't seal it wasn't for too you can seek liquid and air sloshing around in the bag at 3:37-3:43

[@FlyingSnoopy]

Jack great demonstration! Thanks for showing both versions of marinating for those who do not have a budget for a food saver machine. 🙂

[@Kenman540]

It's for a fast marinade. You can get the equivalent 24 hours marinade flavor in a few hours in the bag Jack, plus the marinade bowl accessory is a must.

[@fadoodle]

On your second attempt, you didn't draw a vacuum on the marinated short ribs. At 2:50 you cranked the seal lever (thus beginning the FoodSaver's sealing function) prior to starting the vacuum process. So in effect you were drawing a vacuum on an already (or nearly already) sealed bag. Notice how your *sealed* short ribs were still able to be easily moved around in the bag. A properly vacuum sealed bag would not permit this. The FoodSaver site has tons of helpful videos to instruct one on how to deal with liquid in the bag. Thanks for listening.

[@kathleencarrigan9281]

Michael Taylo

[@sethheiligenthal8905]

The benefit to marinating in the foodsaver is that you are not supposed to have to wait overnight it is supposed to take less time in case you forgot and need to get the meal going.

[@vhilai]

The difference is that the vacuum seal can marinade in 30mins compared to the regular zip lock which would take hours.

[@danielchan5341]

This guy even didn't know how to use the machine and made a mess. No need to use that machine if you've 24 hours for marination. He wasted the foodsaver bag.

[@convincedquaker]

That's completely incorrect.

[@creativemom5195]

When I google, it says the foodsaver marinates in 30min, whereas the ziploc bag would take overnight. I wonder if the marinating feature makes it just speed up the process. That would be a good test, dos the foodsaver marinate as good in 30min as the ziploc does overnight.

[@JohnDoe-gv9jv]

Thanks. You answered questions I always have about my vac. machine but was afraid to try.

[@davidoverton2432]

Use the jar attachment to expand the meat fibers in a vacuum the bag actually compresses the meat slowing the marinade process but 15 hours or more results will be the same because of osmosis

[@michaelwallen6607]

Jack I bought my first Food Saver in 1985 still have it, still works fine. You can marinate in a bag fairly easy, but using a strip of paper towelling just below ware you seal it. Towelling absorbs liquid, and won't be pulled up into pump. They also have special bags designed just for this. They also provide marinating containers. 15 minutes marinating, and your good to go. I've learned many tricks over the years. I've found steak's I froze, and found in the bottom of my freezer years later. always good like the day I put them away. Huge fan of your cooking, and tips. keep up the good work.

[@ghffrsfygdhfjkjiysdz]

Some vacuum sealers offer marinade option, which gets the job done in 30m to an hour instead of overnight. It basically sucks air out forcing marinade in, then releases vacuum, so rushing in air pushes marinade further in. Then repeat.

[@convincedquaker]

That's incorrect. Marinating meat under vacuum pressure is a complete waste of time. It doesn't work. It's S-C-I-E-N-C-E.

[@ghffrsfygdhfjkjiysdz]

@@convincedquaker I don't think you understand how it works... you do not keep it in vacuum... vacuum sucks air out then releases pressure which forces liquid marinade into meat. Then repeat.

[@helenfitch3440]

that's how I do my jerky. It's drying rather than marinating in the fridge. Fast and clean.

[@VoIPKnowledgeExchang]

I would say the benefit would be in vacuum sealing the meat or whatever in the marinate overnight, then placing it in the freezer for long term storage, if you simply want to marinate the meat and prepare it a few hours or days, that can be accomplished in a deep dish plate or other suitable container.

[@ricksanchez2090]

What I do with marinade is freeze it in a small tupperware or ice cube tray, then throw the frozen block of marinade in with the meat, seal it, then leave it sealed in the fridge to thaw

[@georgeh738]

What a simple, brilliant idea!

[@ChumpyChicken2]

George H it’s Rick, what did you expect?

[@MaZEEZaM]

That’s a great idea, that way you are not freezing the meat first, as long as the marinade isn’t spoiled by freezing, not sure if yoghurt would be or not

[@Tgunzism]

you sir/ and or ma'am are a damn genius

[@premitive1]

took me a minute to understand this, but now that i do I think it's great.

[@TheIkaika777]

Basically you just marinated both for 24 hours. The real test should have been 30 minutes for the foodsaver and overnight for the Ziploc. Because the foodsaver gives you 24 hour marinated flavor in 30 minutes.

[@Layput]

No it doesn't. If you disagree, show proof.

[@Layput]

@@leagueofotters2774 Because you want to believe what you want to believe. THE MARINADE DOES NOT PENETRATE THE MEAT LIKE IT WAS A SPONGE as was shown by this experiment.

[@spotypot8704]

@@Layput agree... Vacuum or Zip as long as covered with sauce, there is no difference..

[@redbeard4206]

i was just messing around, And found that if you keep the bag open and submerge all of it but the opening in water and close it, It takes about 98% of the air out, And kept my light cooked fish good for a few weeks

[@vplants9810]

My sealer not that fancy. Anything liquid, I freeze 1st. Wipe lip of bag (froze crystals) dry. Vaccum n seal. Usually, fresh, in season, cut corn from cob. Really juicy. This corn has kept yrs with no freezer burn.

[@cGThrasher99]

I would have been nice to see 1 more steak marinade for say an hour in the vacuum bag, so you could see if it would be a shortcut to overnight.

[@TheMarPacifico]

Just saw another video about this problem with juicy meats. Place the marinated meat in the bag, put it in the freezer until almost frozen. This will prevent juices being sucked out the bag. Now that the meat is almost frozen, vacuum seal the bag and no juices will be sucked out the bag. Try it

[@mikedoja6704]

That's genius thanks!

[@ledbetter1226]

This is also genius my god....lol Ive said this atleast 5 times on comments on this video 🤣

[@MissMal92]

This won't work for me because I put seasoning on my tbone, olive oil then freeze in food saver bag. I can't figure out how to keep the liquid from coming out 😭

[@jeff-martin]

At 24 hours for each, I don't think you'll find much of a difference. What Food Saver claims is that you can marinate faster and it'll be just as good. If you were to re-test, I'd suggest marinating one in a Ziploc bag for 24 hours, then two hours before cooking marinate one in the Food Saver. I suspect that you'll still see that they taste the same - I don't buy that the vacuum environment does much for marinating - but at least that'd be a fair test of the claim. Good tip with the "wet" sealing. I've often had trouble with marinades running up into the chamber, but never so much that it wouldn't seal. Now I can try your way and keep more of the marinade in the bag.

[@madhousenmich]

Jeff Martin I think he should let both samples marinate for an hour to see the taste difference

[@jeff-martin]

That would also work.

[@wmtorbert2956]

When marinating with a vacuum use a solid container not a bag. The vacuum will then open the fibers of the food allowing liquid to enter more easily. Putting unfrozen meat under a vacuum in a bag pulls the moisture out not in.

[@gabrielbayley4247]

best use i've found for my vac seal is for camping or tailgating... I can marinate or brine something and freeze it with no leakage during the defrost to keep my cooler clean and bacteria free

[@ShopperPlug]

I agree, there is not really much difference when marinating with runny liquids. It's because the oxygen is displaced by the liquid in both bags, hence why both gives the same results. Good margination happens when the runny marinades displaces the oxygen to prevent the chicken from spoiling. I think if you were to use a more of a dry rub type of marinade rather than a full blown runny liquid form, the vacuum sealer would provide a better result since there are no liquids to displace all the oxygen out compared to a zip lock bag. Would like to see you doing a test on dry rub and heavy thick paste like marinades using vacuum sealers. I would also like to conclude when marinating runny liquids like in this video when using a vacuum sealer, only requires about 1/4th or 1/3rd of the liquid margination as compared to a zip lock bag, you put way too much liquid marinade, the vacuum sealer does not require and was specifically designed not requiring to put loads of marinade liquid since it is not needed. You can put a few splashes of runny marinade liquid and it will actually perform better since there will be a much tighter pressure seal forcing the marinade to penetrate of the protein.

[@Esantry]

You need to redo this test with the actual foodsaver marinade container. It makes a world of difference. It allows for more air to be sucked out allowing the marinade to really get into the meat.

[@cookingwithjackshow]

yes. I hope to do that next

[@bgarcia856]

Didnt get a good vac on that bag. You got to marinate in the food saver marinade bowl. Then you dont have to worry about sucking up the marinade. Also you have to put it in marinade mode where it vacs and release a bunch of times this actually makes the meat pull the marinade in. It will be a world of difference if you need to marinate quick. If you have overnight to soak idk if it will be noticeable.

[@kinglord5429]

I tried the marinade container and really didn't find that big of a deal. My foodsaver does all the vac/release stuff on its own. It was the first time so maybe got it wrong but did only run the cycles once. Chef said marinadeing over night really doesn't work unless you poke holes into the meat, liquid will only penetrate outer edge.

[@craigpothier]

I'd be interested to see freezing meat in a vacuumed sealed bag vs freezing meat in a zip lock using the water displacement method often used in sous vide.

[@Mastering3d]

that was not vacuum sealed still had air in side .

[@ledbetter1226]

That's because liquids cannot be compressed

[@jonnyquest45]

theoretically if you use one of the food saver jars or containers and put the meat and marinade in those and then put a vacuum on them it should draw the marinade into the meat. try doing that maybe.

[@larrysowada9905]

You could also buy a marinate container, you use the small hose that comes with your vacuum sealer. Larry

[@Milincollin]

If you want to vacuum seal liquids a chamber vac machine is the way to go. Not really in the same class or price range as a foodsaver but the bags are a fraction of the cost and you can vacuum seal anything that fits in the bag/chamber. For large pieces of meat like whole briskets or whatever a foodsaver is good to have around.

[@Badlatitude]

Dude you marinated the meat for 20 hours. Try the same test with 2 hours

[@davidahart2476]

Very true John, where the foodsaver really shines in marinating is the ability to do it in a shorter time.

[@donnahall3902]

I'm going to use mine for meat that I've already cooked and want to freeze for later. I hate meat that's been cooked and then I put it in the freezer usually but I can't wait to do this. Tomorrow I planned to try it out.

[@danielchan5341]

He just making an ad for Ziploc.

[@stinkydroolface]

I use them so much that the sealing tape always gets too hot or fails. And have to get a new one. But that was 10 years ago. Have they improved them since then?

[@spotypot8704]

Vacuum method effectively and worked well to preventing from the frostbite only right?

[@ShopperPlug]

yes, they also require only a fraction of liquid marinades and works well with dry rubs, which zip lock bags not good at.

[@BH-sn7ws]

When you use the FoodSaver with a complete vacuum it slightly opens the pores of the meat so the seasonings go deeper into the meat. When you seal with a liquid you can't do a complete vacuum seal so therefore there's no difference between the FoodSaver and the Ziplock It's better to use a dry rub to marinate your meats with the FoodSaver..

[@DanTheMan-lp2fk]

Could you try to experiment with freezing the meat in a food saver bag and a ziplock bag? In all see which one is better over time for non-frost,flavor keep and maybe bacteria?

[@MR-so1pf]

You can also vacuum seal by putting the zip lock bag in water(but do not submerge the bag completely). The water will compress the air out of the bag then all you have to do is seal it.

[@iamchillydogg]

John Reed Ziplock plastic is gas permeable so you can never seal it airtight.

[@jeffstanley4593]

This will never remove as much air as a vacuum sealer. The surface of the product to be sealed is going to be irregular and the water will not, cannot force the air out. Plus, you cannot bring the water close enough to the seal to make it airtight.

[@JasonMohammed]

Yeah I think meats generally marinade very quickly on the food saver although it varies on types of meats. Maybe you can try 10min marinade because that seems like a more extreme example of cutting time.

[@lucyfair9907]

You can freeze liquids before vacuum sealing them

[@cookingwithjackshow]

Great idea

[@morrius0757]

Try using the vacuum sealed containers for your marinade.

[@chadlew7925]

on the short ribs... you may of just had too much liquid. However, it doesn't appear you had it set up correctly on the first try (the end of the food saver bag should be inside that trough). and you definitely did NOT have it set up correctly on the 2nd try (in the trough) as you did not even have a full vacuum. if you watch at 2:53 you can tell not all the air is sucked out.

[@oritrond]

To marinade, you really should use a canister. I have used one in the past, they really do marinade much better than just in a bag, but again you need the canister and then use the hose attachment. Works great! Good luck. btw, you can get the canisters at Walmart or possibly Target, really anyplace that sells the FoodSaver machine. Thanks again and keep it up! Love the reviews.

[@MrTPham972]

Hey Jack! Thanks for your awesome videos! But can you do one on "how to make snack sticks from Cabelas snack stick kit?!!"

[@margaretforsythe4035]

24 hours to marinade would work in a bowl covered in plastic wrap. The advantage with the vacuum method is that it would only take 30 min. (or less) instead of hours. Could you please test that? If that is true, it would be a great time saver for those of us who don't plan ahead.

[@ijcsupport]

Try to marinate in one of the plastic containers where you can really get the air out and a vacuum

[@williams762]

Agreed, the vacuum canister is the only way to go, plus you can shake it up to redistribute the marinade. If you use the bag method, you have to freeze it first and then vacuum.

[@jside108]

I know this is like 5 months later but to seal your ziploc try the water displacement trick where you dip the bag into water to make the ziploc air tight. Informative video thanks :)

[@Rajsaday1]

You could also have sous vide the vacuum sealed one and then grilled it.

[@robmorris7667]

my machine paid for itself in less than 12 months just on food not wasted

[@akbigdaddy100]

Jack, Did you get rid of your Traeger grill? I noticed you were not using it in this video.

[@stephanieology102]

When I run out of bags to seal, I use ziplock. If you submerge the ziplock into a bowl of water it forces the air out better than pressing it out. Works in a pinch! Keep up the awesome videos! 👍👍

[@brj319]

Marinate in the marinator dish from food saver works better than ziploc

[@joshuafreeman6720]

Yeah, marinades can only penetrate so far. 24 hours would allow non vacuumed meat to fully marinade. Id like you to do this again sometime doing a 30 minute marinade and see which one wins..

[@lilrisdley]

Now you have a great item for sous vide

[@tracker1009]

Love it ..thanks again 🌻

[@CheckitOutYaw]

vac seal only makes a difference when marinading with dry rubs over night. While the same result with liquid marinading, will take more time in a lock seal. In the end with enough time, you wont notice any difference. Based on my own tests though.

[@geeklife2611]

Try using the containers, if you apply the vacuum in multiple stages it works much better. The vacuum will pull the moisture out of the meat, then you release the vacuum and it will absorb the marinade. Do this at least 3 times and you are all set.

[@CheckitOutYaw]

@@geeklife2611 great advice, we got some laying around. ill try it next time.

[@ShopperPlug]

Yes I agree dry rubs will work better with vacuum sealers and another benefit of using vacuum sealers is that they require only a fraction of runny liquid marinades and will perform better when using low quantities since the vacuum sealer will provide more tighter seal and pressure causing the liquid marinade to penetrate into the protein.

[@FixItYourselfDeb]

No. No no. You gotta buy the Food Saver ziploc bags with the special port on the bags, y'all.

[@nicholasbennett2358]

you did not put the bag in the channel of the food saver the new one v4400 dose noot use a channel its dummy proof

[@jfletc3000]

1st too much liquid plus too high why do you have it on a cutting board

[@Wyoming734]

Take a paper towel, fold it and place it in the top of the bag above the food. It soaks up the liquid and keeps it out of the machine.

[@davidrowland250]

I have a food saver vacuum sealer. No way by holding the bag up higher will it prevent liquid from not being drawn into the sealer. Sorry, but this is so misleading. Even the bag you showed when it was done was not vacuumed completely. The only way I've been able to do it is put a paper towel into the bag tightly rolled up at least three times to get what you want.

[@csl9495]

I bought a fancy machine like this 2 years ago... never used it haha. You have inspired me to want to use it but I honestly don't really have any need for it at the moment.

[@BrosMinecraft2]

You clearly didn't push out all the air from the ziplock

[@RichardPatry52]

Use a straw.

[@jhaelter]

Hey Jack, Just a little question. What did you payed for the machine

[@fpsfein]

BurningJah The time you spent commenting you could have goggle'd it...

[@lauracuellar293]

With a foodsaver you don't need to marinade for 24 hours. You'll get the same results in an hour then you would in 24 with a regular bag.

[@SmokinRadFood]

Jack, It does matter vacuum sealed meats marinate in a fraction of the time, next time try a 2 hr marinade and see which is better.

[@Layput]

Thanks. So this just proves that the marinade does not really penetrate the pores of the meat because it is under vacuum pressure.

[@MaZEEZaM]

That’s because he wasn’t able to put the meat under vacuum because the liquid would have been sucked out.

[@Layput]

@@leagueofotters2774 Way too much or less. The video is clear: the marinade does not penetrate the meat except for the salts that penetrate by osmosis.

[@suehn9833]

with that much liquid you have to freeze it first then seal and vac it

[@larrymags2045]

then how will the marinade get into the meat if it's frozen ??

[@jamesdean257]

@@larrymags2045 because it will thaw while marinating.

[@sto2779]

if your talking about freezing the marinade and then vac seal with the frozen marinade with a thawed rib... that make sense to do so... Either way, inorder to seal wet foods, you need a vac sealer that can seal a wet pack. most of the standard vac seals can't seal when the pack is wet since the heat strip which seals isn't designed to do so or doesnt provide much heat to seal.

[@OrganicEatsKidsCooking]

This is so cool, we need to get one of these food savers for our chicken! -Ava😜❤️😂

[@rolandboyd.rb60boyd50]

I would like to see you seal a submarine sandwich and then put it in an ice chest put it in the refrigerator do some tests and then try the sandwich see how it is

[@shelleylemmond46]

Wow! I need one of those!

[@maxonthemountain2062]

Look at the prices of that meat! Sure wish those prices would roll back around these days

[@mlistander]

You can buy vacuum sealed bags that have a liquid block in them.

[@jfletc3000]

sorry u didn't do it right

[@jfletc3000]

www.foodsaver.com/food-storage-bags-and-containers/vacuum-food-containers/vacuum-marinator/foodsaver-quick-marinator/T02-0050-015.html

[@grant575mixmaster]

hate to tell, you mate but the bag wasn't vacuum sealed properly

[@BigBoiBalu]

Omg $5 short ribs!!!

[@helenfitch3440]

Not in Australia 🇦🇺. More like 35$.

[@ddgiant]

Now that you are using the vacuum sealer, you now need an emerging cooker (sous)

[@georgecutting5809]

Please redo cause the vac sealed does make it taste better the liquid penetrates all through the meat zip lock don't with the right seal vac packed is a 100% better

[@Layput]

The marinade does not penetrate the meat just because it is under pressure.

[@premitive1]

@@Layput if you add the right chemicals it will penetrate the meat fibers

[@DiannaAtherton]

They make containers specifically to place meat & marinate then vacuum seal. The marinate shoots through the meat immediately. Fun video.

[@Flexican93]

Now throw it in the freezer for a month and the thaw it out see which one lasted longet

[@verseonej]

Man you did this all wrong. Your supposed to place paper towels in to hold the liquid in. All wrong.

[@reneelink1929]

thanks Jack! good tip.

[@HxC_Fragman]

bro put a fucking paper towel an inch above liquid

[@ledbetter1226]

Dude this is fucking genius man.......why did I not think of this.....

[@MissMal92]

@@ledbetter1226 did it work? (Epic name, Kyle 😂)

[@helenfitch3440]

Good advice mate learnt that the had way. I put paper peels in almost every bag . Thanks ..

[@HxC_Fragman]

@@MissMal92 Works like a charm.

[@HxC_Fragman]

@@helenfitch3440 Same. Thank you.

[@pennyadkins-nagy9343]

IS DOES MAKE A DIFFERENCE WHEN YOU FREEZE THEM.... THE ONE YOU VAC SEAL IS SO MUCH BETTER.. ESPECIALLY IF YOU HAVE WHAT EVER MEAT YOU FROZE IN THE FREEZER FOR A LONG TIME... VAC SEAL IS BEST.... LOVE YOUR SHOW.....

[@Hawker5796]

Very interesting Jack.

[@tymesho]

flabbergasting, actually...

[@cow35f]

Great to know

[@icarossavvides2641]

Just a suggestion, read the instructions first?